Pumpkin or squash based hummus, not chick pea
Boil the pumpkin pieces in water for 10-15 minutes, until fork tender (or roast in 425 oven for 25 minutes). Drain well and transfer to a blender with the tahini, garlic, 1/3 cup lemon juice, salt, cumin, 1 teaspoon paprika, and ground black pepper to taste. Pulse several times to make an homogenous paste. Taste and adjust seasoning, probably adding more lemon as both pumpkin and tahini are quite sweet.
If using, fold in lemon zest, Let cool and refrigerate, covered. Sprinkle with paprika and serve with crudités or toasted pita triangles.
adapted from http://www.aglaiakremezi.com/recipies
Good with slow cooked lamb (see Jamie Oliver)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 153 | ||
Calories from Fat: 99 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.2mg | 1 % | |
Potassium 313.3mg | 8 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 9.9g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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